2.01.2013

Chicken, Spinach & Black Bean Enchiladas

Friday is here! This week has been wildly busy for me. Between my work schedule and moving into my new place, time management has been my biggest priority. Well... and chicken enchiladas.

Sometimes, in the midst of it all, you just have to stop and smell the cilantro.

And cook an easy meal that will last you a few days...

I must confess, I'm not crazy about the mexican food in Portland. Growing up in San Diego I think you get pretty spoiled. And Portlanders, if you think I'm crazy and recommend some place- let this girl know!

Either way, it gives me a good excuse to cook up what I love. And skinny it up a bit, of course.
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Spray a large pan with cooking oil and begin to cook and ground the chicken meat over medium-high heat.

As the meat begins to cook, add in the frozen spinach and a sprinkle of sea salt. Cook for about 3-5 minutes.

When the spinach and chicken look close to done, add the can of beans and greek yogurt, along with the salt, pepper, and garlic.

When everything is well combined, turn the stove off and prepare your tortillas.

Spray the bottom of the baking dish with cooking oil, and begin to take each tortilla and spoon the mixture in evenly down the center. Roll up the tortilla and place it seam-side-down and do this for each one.

Pour enchilada sauce over the top of all of them and then evenly sprinkle the cheese over that.

Bake at 350 degrees for about 25 minutes. Garnish with chili powder and cilantro.

This is a really good recipe. We used left over turkey from thanksgiving. We also don't have a trader joes so I used 1 can of black beans drained, 1 clove minced garlic, 1 tsp. mexican oregano, 1 tsp. coriander, and 1/2 tsp. cumin. and some salt to taste. Turned out really good. Props to you!!